This has been a family favorite during the holidays, and a persistent request from Drew during the rest of the year. I try to save some stuff strictly for the holidays to keep the special nostalgic feel so I gently give that request a big fat DENY post/pre holiday season.
I remember thinking fudge must be so hard to make and being afraid to even attempt it. I’m sure there are fancier fudges that take longer but this one is, oh so good and oh so easy…my favorite words together.
And don’t worry if you’re not a fan of Nutella because neither am I and I still love the taste of this fudge and my Nutella Hot Chocolate…mmmmm!
INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
8 oz. bittersweet/semi-sweet chocolate, finely chopped
1 cup Nutella
3 tbsp. butter, at room temperature
½ tsp. coarse sea salt flakes, plus more for sprinkling
DIRECTIONS
1
Line an 8 x 8-inch baking pan with foil and grease lightly with butter. heatproof bowl over a pot with a few inches of simmering water (do not boil). In the bowl, combine the sweetened condensed milk, vanilla, chocolate, Nutella, butter, and salt. Heat, stirring occasionally, until the mixture is fully melted and smooth.
2
Remove the bowl from the heat. Pour the mixture into the prepared baking pan and spread into an even layer. After it has cooled for a few minutes, sprinkle lightly with additional sea salt. Cover and refrigerate until firm, about 3-4 hours.
3
Use the foil to lift the fudge from the pan. Remove and discard the foil. Use a knife to slice the fudge into 1-inch squares. Store in an airtight container.
Adapted from Annie’s Eats
Circle Hill Farms 